February 17, 2016

Creamy Sweet Potato and Black Bean Soup

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This simple creamy sweet potato and black bean soup is the perfect comfort food! With warm spices, a hint of smokiness and a creamy texture from the sweet potatoes, it’s hard to beat. Dairy free and vegan.

A white bowl filled with Sweet Potato and Black Bean Soup with two spoons to the side.

So today we chat this creamy dreamy sweet potato and black bean soup.

Which is another one of those recipes that I’ve been sitting on since last year and then accidentally scheduled way too close to other similar (read: sweet potato) recipes.

But! Once again, I couldn’t wait any longer. Because you need this in your life with plenty of time to enjoy before winter comes to a close.

Now, what I really love about this soup is that it is all creamy and fantastic solely from the use of that magical orange veggie – the sweet potato.

After the soup is done cooking, a portion is pureed and then mixed back into the pot. That way you get a creamy smooth base with still a good bit of chunkiness.

Which I think is downright awesome.

And you know what else I think is awesome? That this soup just continues to get better and better as it sits. One of those recipes where you are so darn excited for the leftovers.

A white bowl filled with Black Bean and Sweet Potato Soup with a torn roll to the side.

About This Sweet Potato and Black Bean Soup

Now, the soup itself is filled with all sorts of flavor. From the veggies, some garlic and then my absolute favorite combo of spices – cumin, smoked paprika and a touch of cayenne. 

The end result is a dish that has hints of sweetness from the sweet potato, along with plenty of savory and slight smokiness from all the spices. A delightful contrast!

One last little tidbit – be absolutely certain to serve this soup with bread for dunking.

And for soaking up all those last bites in the bowl.

Or you could of course just go ahead and lick the bowl. No judgment here.

A white bowl filled with Sweet Potato Black Bean Soup with a spoon in the bowl.

Additional Sweet Potato Soups You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A simple and comforting recipe for sweet potato and black bean soup! With warm spices, a hint of smokiness and a creamy texture from sweet potatoes!

Creamy Sweet Potato and Black Bean Soup

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This simple creamy sweet potato and black bean soup is the perfect comfort food! With warm spices, a hint of smokiness and a creamy texture from the sweet potatoes, it’s hard to beat. Dairy free and vegan.

Ingredients

For the soup:

  • 1 ½ tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 smaller sweet potatoes, cut into ½ inch chunks
  • 2 (15 ounce) cans no salt added black beans, drained but not rinsed
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons smoked paprika
  • ¼ teaspoon cayenne (optional)
  • 1 ½ teaspoons worcestershire sauce*

Topping ideas (optional):**

  • chopped fresh cilantro
  • sliced avocado
  • plain greek yogurt or plain dairy free yogurt
  • shredded regular or dairy free cheese

Instructions

  1. Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion, pepper and carrot and cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.
  2. Add in the broth, sweet potatoes, black beans, salt, cumin, paprika, cayenne and worcestershire. Increase the heat and bring to a boil. Turn down the heat and simmer for about 12 to 15 minutes, or until the potatoes are tender. Turn off the heat.
  3. Very carefully, transfer about 4 cups of the soup to a blender. Process until smooth. Return the pureed soup back to the pot and mix until combined. Taste and season with additional salt and cayenne if needed.
  4. Serve with desired toppings.

Notes

*Use vegan worcestershire sauce if needed for your diet.

**To keep this vegan / dairy free – be sure to use appropriate toppings.

This is one of those soups where I don’t think you really need many toppings (they are fun but not necessary) – the one I always am sure to use though is a touch of chopped fresh cilantro! Adds a nice bit of freshness to the dish.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 488mgCarbohydrates: 24gFiber: 5gSugar: 6gProtein: 4g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Mexican / Category: Main Dish
Dairy Free, Main Dish, Meatless, Recipes (ALL), Soups, Vegan, Vegetarian, Weeknight
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